Lactose/dairy free butter, for greasing
1 gluten free baguette or gluten free bread
90g thick-sliced ham, torn into small pieces
140g Gruyère, grated
100g chopped spinach
½ pint lactose free milk
284ml pot lactose free single cream
1 tbsp Dijon mustard
Serves - 4
Grease the bottom of a deep 20 x 30cm baking dish with a little lactose free butter.
Tear or cut the baguette into bite-size pieces, then arrange over the bottom of the dish.
Tuck the ham pieces and grated cheese between the gaps. Top with the chopped spinach.
Whisk together the eggs, lactose free milk, cream and mustard and pour over the gluten free bread. Top with the cheese.
Cover and chill for at least 3 hrs or preferably overnight.
Heat oven to 180C/fan 160C/gas 4. Bake for 40-45 mins until the top is crisp and golden and the egg mixture is cooked through.
If the topping browns a little too quickly, cover with foil for the remainder of the cooking time. Serve immediately.
Recipe adapted from: Good Food